Get ready to experience a mouthwatering explosion of flavor that will make your taste buds dance with joy! These aren't just ordinary cookies - they're a decadent journey into peanut butter paradise that will have everyone begging for your secret recipe. Imagine biting into a perfectly soft, golden cookie with a creamy, rich peanut butter filling that melts in your mouth... Are you drooling yet? This Mrs Fields inspired creation is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (for filling)
- 1 cup powdered sugar (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 cup of brown sugar to the butter mixture and continue to beat until well combined.
- Crack in 2 large eggs, one at a time, mixing well after each addition. Then, add 1 cup of peanut butter and mix until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the peanut butter cream filling. In a medium bowl, combine 1 cup of creamy peanut butter and 1 cup of powdered sugar. Mix until smooth and creamy.
- Once the cookies are completely cooled, spread a generous amount of the peanut butter cream filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
- Store the filled cookies in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
Tips
- Use room temperature ingredients to ensure smooth, even mixing of your cookie dough.
- Don't overmix the dough - this can lead to tough, dense cookies.
- For uniform cookies, use a cookie scoop to create consistent-sized dough balls.
- Let cookies cool completely before adding the cream filling to prevent melting.
- For extra richness, use high-quality creamy peanut butter.
- If the filling seems too thick, add a tiny splash of milk to achieve the perfect spreadable consistency.
- Chill the filled cookies for 15 minutes before serving to help the filling set.
- Store in an airtight container with parchment paper between layers to prevent sticking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 10g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 65mg
